pumpkin soup with cinnamon creme fraiche and pumpkin seeds

Global Disclosure Statement add here
I am a big fan of Bobby Flay and absolutely love Mesa Grill.  I recently had lunch there with a friend and being a beautiful Fall day in New York, I was intrigued by the pumpkin soup on the menu. As the bowl of soup was placed before me, and the smell of cinnamon and spices came my way, I knew this was going to be special. With the very first taste, it was as though all conversation in the room ceased as I lovingly devoured this dish in complete self-indulgence.  My poor friend had no idea I tuned out–if only for a few moments. Needless to say, this is the perfect fall/winter soup for a Seduction Meal for two.

pumpkin_soup.jpg


Pumpkin Soup With Cinnamon Crema and Roasted Pumpkin Seeds
Makes 6 to 8 servings

This pumpkin soup recipe is from the Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen–a must have for your cookbook collection.

  • 3 to 4 cups enriched vegetable broth
  • 3 cups pumpkin puree / do not get pumpkin pie filling that has been flavored)
  • 2 tsp ground Mexican cinnamon, plus extra for garnish
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp freshly grated nutmeg
  • 2 tbsp honey
  • 2 tbsp  pure maple syrup
  • 2 tsp chipotle chili puree
  • 3/4 cup creme fraiche (or you can use sour cream)
  • Salt and freshly ground black pepper to taste
  • Roasted pumpkin seeds (see recipe below)

1. Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 tsp of the cinnamon, the ginger, allspice, nutmeg, honey, maple syrup and chipotle puree. Reduce the heat to low; simmer, stirring occasionally, for 15 to 20 minutes. Add more stock if the soup is too thick.

2. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.

3. Mix together the remaining 1/2 cup creme fraiche and 1 tsp cinnamon until combined.

4. Plating the Dish: Ladle the soup into bowls. Drizzle with the cinnamon creme fraiche and sprinkle with the roasted pumpkin seeds and a little cinnamon.

Roasted Pumpkin Seeds
This can be made up to 2 days in advance and stored in an airtight container.

  • 1 cup raw pumpkin seeds
  • 2 tbsp vegetable oil
  • Salt

Preheat the oven to 325 F (165 C). Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheet and bake, tossing occasionally, for 15 to 20 minutes, until they are lightly golden brown and crisp. Let cool.